Mushroom & Chickpea Curry


I’m seriously starting to think Jim should have his own category on the blog because although he doesn’t cook often, when he does, he comes up with creative and unqiue dishes that I never would have looked at twice.  Spices are what make this dish so good, and although we weren’t too happy with it the first time, adjusting his original recipe to include less overpowering additions make it an extremely healthy vegan dish.

1 1/2 cups shiitake mushrooms, destemmed and sliced

2 cups chickpeas, cooked

1 yellow onion, chopped

2 tomatoes, chopped

3 gloves garlic, minced

2 cayenne peppers, minced

3 tbsp olive oil

2 tbsp water

1 tsp sea salt

1 tsp turmeric powder

1 tsp ground coriander

Dash of cinnamon

Dash of black pepper

  • Cook onion and cayenne in olive oil over medium/high heat for about 5 minutes or until onions are completely translucent
  • Add salt, turmeric, coriander, cinnamon and pepper and mix for 1 minute
  • Add the water, chickpeas and mushrooms and reduce to a simmer
  • Continue cooking for about 15 minutes
  • Add garlic and stir for 2 additional minutes

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